Duck breast and honey sauce | Grapefruit and Timut Pepper Carving Seasoning

Recipe imagined by Arthur Huet, assistant of the Savant Food

For 2 people : 

- 1 duck breast 
- 4 pears
- 1 tablespoon of honey
- Clove
- Star anise
- 20 cl of fresh cream
- Butter 
- Laurier
- Thyme
- 1 onion 
- 1 tablespoon of brown sugar
- 1 glass of cider 
    1. Trim the duck breast and streak the fat. 
    2. Brown the duck breast on each side and set aside.
    3. Preheat your oven to 180°C.
    4. Remove the fat from your pan, deglaze with the cider then reduce over low heat, adding a star anise. 
    5. Make a broth: in a saucepan pour 350 ml of water, half an onion, a clove, a bay leaf, a sprig of thyme and a tablespoon of brown sugar.
    6. Bring to a boil.
    7. Peel the pears and cut them into quarters.
    8. Place them in the simmering broth for 8 minutes. 
    9. Remove the pears and let cool.
    10. Add two ladlefuls of broth to your pan.  
    11. Let reduce.
    12. Once the liquid has reduced by half, add a knob of butter and a spoonful of cream;
    13. Add the spoonful of honey and let it reduce for a few more minutes.
    14. Put the duck breast in the oven for about 10 minutes (depending on the desired doneness).
    15. Remove the duck breast from the oven and let it rest for 10 minutes.
    16. Slice the duck breast, add the hot sauce and the slightly warm pears.
    17. To accompany your dish, we advise you to cut a few shavings of the Grapefruit and Timut Pepper Carving Seasoning.